I’m so excited to once again participate in the annual – Can It Forward Day! It’s such a wonderful, positive concept. Preserving the harvest and foods for future use is so rewarding.
The All New Ball Book of Canning and Preserving
I’ve been given four gorgeous wide-mouth canning jars to fill and the All New Ball Book of Canning and Preserving to create one of their fabulous recipes. Let me tell you, selecting one to share with you is hard! They all sound so tempting! I’m sure over time, I’ll give these recipes a try!
One of the best thing about summer is the abundance of fresh fruits and vegetables. I just love tomatoes. I considered some of the salsa recipes found in the All New Ball Book of Canning and Preserving…then I saw the recipe for Tomato-Herb Jam. It sounded so different and marvelous…I just had to try it!
- 6 lbs. plum tomatoes cored and chopped
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 3 garlic cloves minced
- 2 bay leaves
- 1 1/2 cups sugar
- 1/2 cup Balsamic vinegar
- 1/4 cup Pinot Grigio or other dry white wine
- 2 tsp herbes-de-provence
- equal parts: dried thyme; crushed dried rosemary; dried marjoram; and dried oregano may be substituted
1. Combine first 5 ingredients in a 6-qt. stainless steel or enameled Dutch oven. Cook, uncovered, over medium-high heat 1 hour or until reduced by half, stirring often.
2. Stir in sugar and next three ingredients. Cook, uncovered,over medium heat 45-minutes or until very thick, stirring occasionally. Remove and discard bay leaves.
3. Ladle hot jam into a hot jar, leaving 1/4-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply ban, and adjust to finger-tip tight. Place jar in boiling-water canner. Repeat until all jars are filled.
4. Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.
Tomato Herb Jam
You can participate still in this marvelous campaign – Can It Forward…what better way to preserve the wonderful flavor and bounty of fruits and vegetables you can grow yourself or get from farmer’s markets from spring into fall. You’ll also LOVE the amazing recipes in The All New Ball Canning and Preserving cookbook.
Here’s how you too can participate: